Chef Dewey LoSasso has a new menu at this classic spot that has re-opened with a whole new look. Despite a surly waitstaff, all five rooms are worth exploring especially as it seems to never end. There's the main room, the garden room, the glass-enclosed armchair room but the jewel in the crown is the wine room. This spot serves up 80 different wines by the ounce along with dishes such as porcini diver scallops in an orange, mint and lentil salad; Caesar salad done their own way; sesame- seared tuna in a cashew chili lime sauce; or their Barolo- braised organic short rib done with bacon and cheddar grits. Portions are substantial though so order accordingly or you may find yourself moving the food around to hide it. A dieter's nightmare, just don't have your feast here timed too soon to a beach visit at this butter-happy spot.

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